Description
This classic Cordon Bleu Chicken recipe features tender chicken breasts stuffed with Black Forest ham and Swiss Gruyere cheese, coated in a crispy panko and Parmesan breadcrumb crust, and baked to golden perfection. Finished with a creamy Dijon mustard sauce, this dish is a comforting and elegant main course perfect for dinner.
Ingredients
Scale
Chicken and Filling
- 4 medium chicken breasts (6-7 oz. each)
- 8 slices (12 ounces) deli cut Black Forest ham (like Boars Head)
- 1 1/4 cups freshly shredded Swiss Gruyere cheese
- Toothpicks
- Fresh parsley for garnish (optional)
Breading
- 1 1/4 cups panko breadcrumbs
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons unsalted butter
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Dijon Wash
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
Dijon Cream Sauce
- 1 cup low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk or half and half mixed with 1 tablespoon cornstarch)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F. Place a baking rack on a rimmed baking sheet and lightly spray with cooking spray; set aside.
- Flatten Chicken: Place each chicken breast between two sheets of plastic wrap and use a meat mallet or the side of a can to pound to an even thickness of 1/4-inch. The chicken will spread out significantly.
- Layer Ham and Cheese: Lay 2 slices of ham over each flattened chicken breast. Evenly distribute about 1/4 cup of shredded Swiss Gruyere cheese down the center of the ham, leaving a 1/2-inch border around the edges.
- Roll Chicken: Starting from the smaller end of each chicken breast, tightly roll up the chicken, folding the ham over the cheese to prevent it from leaking out. Secure each roll with toothpicks.
- Prepare Panko Breading: In a large skillet over medium heat, melt 1 1/2 tablespoons unsalted butter with 1 1/2 tablespoons olive oil. Add the panko and stir to coat evenly. Cook until golden brown and fragrant, then immediately transfer to a large shallow dish. Once cooled, stir in the Parmesan cheese, dried basil, parsley, garlic powder, paprika, onion powder, salt, and pepper.
- Make Dijon Wash: In another large shallow dish, whisk together 2 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons olive oil. One roll at a time, dip each chicken roll into this mixture and brush to coat all sides evenly.
- Bread Chicken Rolls: Roll each Dijon-coated chicken piece in the prepared breadcrumb mixture, pressing crumbs firmly onto all sides. Place each breaded roll on the prepared baking rack, spacing them a few inches apart.
- Bake Chicken: Bake in the preheated oven for 30-35 minutes, or until the internal temperature reaches 160 degrees F. Check the chicken in the last 10 minutes; if browning too quickly, cover with foil to prevent burning. Once done, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
- Prepare Dijon Cream Sauce: While the chicken bakes, whisk together the chicken broth, cornstarch, heavy cream, Dijon mustard, dried parsley, basil, paprika, garlic powder, onion powder, salt, and pepper in a large saucepan. Bring to a boil, then reduce to a simmer until the sauce thickens. The sauce might be slightly thin but will thicken when off the heat.
- Serve: Slice the chicken rolls and serve topped with the warm Dijon cream sauce. Garnish with fresh parsley if desired.
Notes
- You can substitute evaporated milk or half and half mixed with 1 tablespoon cornstarch for heavy cream in the sauce for a lighter version.
- Be sure to pound the chicken thinly and evenly to ensure even cooking and easy rolling.
- Check the chicken temperature with an instant-read thermometer to avoid overcooking.
- If the breading begins to brown too fast in the oven, tent the chicken with foil to prevent burning.
- Use low sodium chicken broth to keep the sauce healthier and balance the seasoning.
- For a crispier crust, use fresh panko breadcrumbs and toast them until golden before coating.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 130 mg
